Christmas biscotti

Christmas Biscotti

If you love gingerbread and love biscotti, you’re going to be so excited about our Christmas Biscotti recipe.   We made it in Bake Club this term, and with our common alterations, we think we’ve mastered it.  Let us know what you think.  

Christmas Biscotti 

Brilliant with a cuppa.  

5 from 1 reviews
Christmas Biscotti
 
Gingerbread Biscotti
Author:
Ingredients
  • 50 g blanched whole almonds
  • 1 large egg
  • 90 g soft dark brown sugar
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp ground ginger
  • ⅛ tsp ground cloves
  • 1 pinch of freshly ground black pepper
  • 130 g plain flour
  • ½ tsp baking powder
  • 1 chefs pinch of salt
  • 2 pieces stem ginger, finely chopped (or glacé ginger)
  • 50 g white chocolate, (Callebaut or Melts, optional depending on your skill)
Method
  1. Preheat the oven to 180°c, (160°c fan).
  2. Once the oven is at temperature, scatter the almonds on an ungreased baking tray and bake for 10 minutes. You won’t need to brown them any longer because we’re going to bake the biscotti slices later and they’ll finish of browning then.
  3. Mix the egg, sugar, cinnamon, nutmeg, ginger, cloves and peppercorns until pale, thick and creamy, about 4 minutes with an electric mixer or use the butterfly in your TM and set to speed 3.5/2 mins.
  4. Stir in the flour, baking powder, salt, ginger and almonds until combined. (remove the butterfly before these additions, reverse speed + 4 should do the trick. Keep going till combined but don’t over do it.
  5. Line a baking tray with non-stick greaseproof paper or not, if you're using our USA pans.
  6. If the mixture is too sticky dust the benchtop and your hands with flour, roll the mix into it. Then shape into a long rectangle on the baking tray. Rather than have the ends pointy like a loaf, flatten them off a bit, so there won't be any short little pieces when you go to cut the loaf up.
  7. Bake in the oven, until firm to the touch, then remove and leave to rest till cool enough to handle.
  8. Transfer the log to a cutting board – be careful if it’s still hot – use a serrated knife to cut into thin slices, no thicker than 1 cm. Too thick Too Tough to eat. Lay the slices flat on the tray and bake until lovely and golden. Leave to cool on a wire rack.
  9. Once the biscotti is cool, you can melt the white choc (or dark for that matter) in the manner needed for your chocolate of choice. (pst read the pack)

 

 

 

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